Serves 2, 60 Minutes
1 lb red snapper fillets
2 COBS bap rolls
2 tbsp Bonefish Blackening rub
1 tbsp grapeseed oil 1⁄2 cup broccoli slaw tossed with 1⁄2 tsp lemon juice
Chipotle aioli, tartar sauce, or other favourite sauce
Pickled onions: 3⁄4 cup red wine vinegar + 1⁄2 medium red onion, julienned
1. Combine onions and vinegar in a bowl, let sit for 30 minutes. Pickled onions are good for up to one month in the refrigerator!
2. Using a paper towel, remove excess moisture from fish. Combine oil and Blackening rub, and coat fillets.
3. Preheat pan to high heat. Add seasoned fish fillets and cook 2-4 minutes per side, or until nicely blackened.
4. Place on your favourite bun, top with aioli, broccoli slaw, pickled onions, avocado slices and enjoy!